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Garlic Parmesan Pull-Apart Rolls

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 9 pieces
Calories 250
Soft, buttery rolls infused with garlic and Parmesan, perfect for sharing. These pull-apart rolls are easy to make and irresistibly delicious.

Ingredients

Dough

  • 1/3 cup whole milk
  • 2 tablespoons bread flour
  • 1/3 cup whole milk (additional for tangzhong)
  • 1 1/2 teaspoons active dry yeast
  • 2 1/3 cups bread flour
  • 2 large eggs (divided)
  • 1 teaspoon kosher salt
  • 4 teaspoons sugar
  • 3 tablespoons unsalted butter (at room temperature, cut into pieces)

For greasing

  • Neutral oil (for greasing)

Topping

  • A pinch flaky salt (for topping)
  • 1/4 cup unsalted butter (at room temperature)
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley (minced)
  • 2 tablespoons grated Parmigiano-Reggiano cheese (plus more for topping)

Instructions 

  • Prepare tangzhong by whisking milk and flour, then cook until thickened; cool.
  • Activate yeast by warming milk, whisking yeast, and waiting until foamy.
  • Mix flour, eggs, salt, sugar, butter, cooled tangzhong, and yeast in a mixer; knead until smooth and elastic.
  • Let dough rise until doubled, then divide into nine portions, shape into balls, and place in a greased pan.
  • Proof the shaped dough until doubled, then brush with egg wash, sprinkle with flaky salt, and bake for 20 minutes until golden.
  • Make garlic butter by mixing butter, garlic powder, parsley, and Parmesan; brush over hot rolls before serving.

Notes

For best results, ensure proper proofing times and do not skip kneading to develop gluten structure.
Calories: 250kcal
Cost: $15
Course: bread
Cuisine: American
Keyword: Bread, garlic, parmesan